Thai Chicken Meatball Curry

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: heavy cream

Light coconut milk reduces calories while maintaining creaminess.

fish sauce

🥗Healthier: soy sauce

💰Cheaper: salt

Soy sauce is a lower-sodium alternative.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar is less processed.

ground chicken

🥗Healthier: ground turkey

💰Cheaper: ground beef

Ground turkey is leaner.

In a bowl, combine 500 g minced chicken, 1 tablespoon sesame oil, 1 medium egg, 5 tablespoons panko breadcrumbs, 2 minced cloves of garlic, 1 teaspoon minced ginger, 2 teaspoons lemongrass paste, 1 Thai red chili (finely chopped), 1/4 teaspoon salt, and 1/4 teaspoon white pepper.

Mix the ingredients together with your hands until well combined.

Cover the mixture and refrigerate for about 20 minutes.

Roll the mixture into meatballs, using a little oil on your hands to prevent sticking.

Heat a pan and add the meatballs, browning them for about 6 to 8 minutes until golden brown on all sides.

Move the meatballs to one side of the pan and add 2 minced cloves of garlic, 1 teaspoon minced ginger, 1 chicken stock cube, and 4 tablespoons red Thai curry paste.

Stir together for a minute.

Pour in 400 ml (14 oz) full fat coconut milk, 2 teaspoons fish sauce, 1 tablespoon light brown sugar, 10 torn Thai basil leaves, and 1 tablespoon lime juice.

Stir to mix the sauce and coat the meatballs, then simmer for 5 to 6 minutes until the sauce thickens slightly.

Serve with coconut rice, topped with more Thai basil leaves, fresh coriander, sliced Thai chilies, and lime wedges.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens